Spicy Tuna Poke Ingredients * 1 lbs sushi-grade ahi tuna * 1/4 sweet Maui onion(sliced) * 2 scallions(sliced) * 1/2 tbsp soy sauce * 1 tsp oyster sauce * 1 tbsp sesame oil * 3 tbsp kewpie mayo * 3 tbsp sriracha * 1 tsp grated ginger * 1 clove grated garlic * 1 tsp sesame seeds * 2-3 tbsp masago/tobiko * Cooked short-grain rice * Furikake Instructions 1. Slice tuna into bite-sized chunks. 2. Combine shoyu, oyster sauce, sesame oil, kewpie mayo, and sriracha. 3. Combine the sliced tuna, onions, sc
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Spicy Tuna Poke Ingredients * 1 lbs sushi-grade ahi tuna * 1/4 sweet Maui onion(slice…
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We’ve taken everything you love about ahi tuna and turned it into your new favorite fall entrée.🍂🤤 Our #1 grade tuna is prepared to perfection and placed upon a pillow of creamy citrus risotto for a symphony of contrast. The spicy calabrese vinaigrette is topped with avocado and fresh arugula, black sesame seeds and a rich drizzle of balsamic glaze. Make a reservation through the link in our bio to experience our latest culinary masterpiece. #dinnerideas #fallflavors #ahituna | Pinstripes
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We’ve taken everything you love about ahi tuna and turned it into your new favorite fal…
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First time ko gawing Fish & Chips ‘tong Tuna Belly, okay naman. mas reach kasi natin yung Tuna rito sa pilipinas kesa sa usual na isda na ginagamit sa fish & chips tulad ng cod/bacalao or kung meron man, imported, pag fresh naman sobrang mahal. Yung cheapest fish na makikita niyo sa market na ok pang fish & chips is yung Alaskan Pollock. Pero try niyo ‘tong Tuna, masarap! Worth it! #cyruscooks #fishandchips | Cyrus Cooks
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First time ko gawing Fish & Chips ‘tong Tuna Belly, okay naman. mas reach kasi natin yu…
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Shoyu Ahi Poke Ingredients * 1 lbs sushi grade ahi tuna * 1/4 sweet Maui onion(sliced) * 2 scallions(sliced) * 1 tsp sesame seeds * 1 tsp grated ginger * 1/3 cup dried ogo seaweed * 1/2 tsp Hawaiian salt * 2 tbsp soy sauce * 1 tbsp oyster sauce * 1 tbsp sesame oil * 1 tsp chili paste/chili flakes * Cooked short-grain rice * Furikake Instructions 1. Slice tuna into bite-sized chunks. 2. Cover ogo seaweed with water, let sit for 5 minutes, drain, and cut into smaller pieces. 3. Combine shoyu, oyst
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